This nostalgic vegan Strawberries and Cream Oatmeal recipe is made with creamy canned coconut milk and flavorful freeze-dried strawberries. Just like the childhood classic!Jump to Recipe
Am I the only one nostalgic for those classic Fruit & Cream Quaker Oatmeal packets? Takes me right on back to elementary school. I decided to try re-creating the strawberries and cream oatmeal flavor with a healthier and more satiating profile. The results did not disappoint!
Ingredient Notes for Strawberries and Cream Oatmeal
- Rolled Oats: For this particular recipe, you’ll want to use rolled oats. Quick oats will cook too fast and likely get mushy, while steel-cut oats will cook too slowly. Be sure to use certified gluten-free oats if needed.
- Freeze-Dried Strawberries: Essential for achieving the flavor profile of the childhood favorite! Fresh strawberries are delicious of course, but they won’t give you the nostalgic vibes. I can usually find freeze-dried fruit near the nuts section of either Trader Joe’s or Target.
- Canned Coconut Milk: I opted for full-fat coconut milk in this recipe to add that all-important creaminess factor. However, I’ve tested this recipe with vegan heavy cream (such as Califia Farms), and that works great if you’re hoping to avoid a slight coconut flavor. Of course, if you’re not vegan, dairy heavy cream or half and half would work fine.
- Almond Extract: The extra oomph that really creates that strawberries and cream flavor profile.
- Chia Seeds and Almond or Cashew Butter: Two optional add-ins to boost the nutrition and satiety of this recipe. Both ingredients boast plenty of fiber, healthy fat, and a bit of protein.
Odds and Ends
- Stay Vigilant: You’ll want to keep an eye on your oatmeal the entire time it’s cooking on the stove-top. You want to bring it to a very gentle boil before lowering the heat to a simmer, and it’s very important that the milk does not scald.
- How to Store: When I was testing this recipe, I stored leftovers in the fridge and ate them for breakfast. I found I preferred it cold, a la overnight oats, but you could certainly reheat in the microwave and add almond milk as needed to make creamy again.
If you make this Strawberries and Cream Oatmeal, be sure to leave a rating and review! This helps enormously with Google rankings and makes my day. You can also find me on Pinterest, Instagram, and TikTok.
More Oatmeal Recipes
- Morning Glory Overnight Oats
- Hummingbird Overnight Oats
- Vegan Strawberries and Cream Overnight Oats
- The Best Healthy Birthday Cake Overnight Oats
- Vegan Tahini Banana Bread Baked Oatmeal
- Cranberry Orange Baked Oatmeal with Cream Cheese Frosting
- Meyer Lemon Poppy Seed Baked Oatmeal (with strawberry glaze!)
- Cherry Pie Baked Oatmeal
- Vegan Fig Baked Oatmeal
Strawberries and Cream Oatmeal
- Medium Saucepan
- 1 cup rolled oats (certified gluten-free as needed)
- 1 cup freeze-dried strawberries crushed
- ¼ tsp sea salt
- 2 cups unsweetened almond milk (sub water or milk of choice)
- ¼ cup full-fat coconut milk or vegan heavy cream
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- ½ tsp almond extract
- 2 tbsp chia seeds
- 2 tbsp almond or cashew butter
- Add all dry ingredients (oats, crushed freeze-dried strawberries, sea salt, and optional chia seeds) to a medium saucepan and whisk together until evenly distributed (I find this helps with making sure everything cooks evenly). Add milk or water, coconut milk or heavy cream, maple syrup, vanilla extract, and almond extract and whisk once more until combined.
- Bring the oat mixture to a very gentle/low boil over medium-high heat (keep an eye on it throughout as you don't want the milk to scald!). Reduce to a gentle simmer (generally medium-low on my stove) for 5-7 minutes or until the liquid is mostly absorbed and the mixture is creamy. Just before removing from heat, fold in almond or cashew butter if using until melted and incorporated.
- Transfer mixture to two bowls and add additionally toppings as desired, such as more nut butter, whipped cream, or fresh strawberries. Enjoy!
Photography by Hope Agresti